Creamy, smooth, and spreadable, La Confiserie Azureenne's Creme de Marrons, or Chestnut cream, takes hours to craft. First, craftsmen take chestnuts from the chestnut capital itself-- Collobrieres, and slowly boil them for two hours to remove the skin. The chestnut is ground into a pulp and then passed through a refinery process before carefully blended with crystalline sugar and madagascar vanilla in a vacuum cooker for 20 minutes. This meticulous process and the materials used yield the most enjoyable chestnut cream!

Ingredients: Pulp of chestnuts, sugar, natural vanilla extract.

Creamy, smooth, and spreadable, La Confiserie Azureenne's Creme de Marrons, or Chestnut cream, takes hours to craft. First, craftsmen take chestnuts from the chestnut capital itself-- Collobrieres, and slowly boil them for two hours to remove the skin. The chestnut is ground into a pulp and then passed through a refinery process before carefully blended with crystalline sugar and madagascar vanilla in a vacuum cooker for 20 minutes. This meticulous process and the materials used yield the most enjoyable chestnut cream!